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Epicurious

Jalapeño-Pickled Red Onions

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

These sweet, sour, and slightly spicy onion slices add zest and color to just about any salad or sandwich. They are also a great accompaniment to a roasted meat, paté, or terrine, and they’re delicious piled atop quesadillas!

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/2 cup sugar
1/2 teaspoon salt
3/4 cup red wine vinegar
1 jalapeño, split lengthwise (remove most of the seeds)
1 large red onion, sliced very thin

Preparation

  1. Bring the sugar, salt, and vinegar to a boil in a small saucepan. Meanwhile, place the jalapeño and onion in a glass or stainless steel bowl. Pour the hot vinegar mixture over the vegetables. Stir to mix, then let them sit until cool. Pour all the liquid back into the saucepan and bring it to a boil. Reduce it by about half, until almost syrupy. Let the liquid cool completely, then stir it into the onions and jalapeños. Place the mixture in a jar or container and store in the refrigerator. These onions keep indefinitely.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsPickleCondimentCajun & CreoleSouthernAmericanRed OnionOnionRoot VegetableVegetableDinnerDairy FreeNut FreeGluten FreeVeganVegetarianMake AheadMeal PrepPickle & PreserveCookbooks
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